Summer Cordials (Recipe)

From Cake and Bake Show

Summer Cordials (Recipe)

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Summer Cordials (Recipe)

From Cake and Bake Show

£0.00

Ingredients
For the lemon zinger
500g granulated sugar
250ml boiled water
Finely grated zest of 2 unwaxed lemons
Juice of 3 lemons. Makes around 500ml
For the raspberry fizz
250g granulated sugar
250ml boiled water
400g ripe raspberries
Squeeze of lemon juice.
Makes around 400ml
For the tropical mango cooler
225g granulated sugar
400ml boiled water
200ml fresh lemon and orange or tangerine juice, mixed
500g ripe mango pulp (the flesh from around 3 large mangoes).
Makes around 500ml


1 For each cordial recipe, put the sugar and water into a pan and heat gently, stirring occasionally, over a gentle heat until the sugar has dissolved.
2 Add the fruit and/or juice. Bring to the boil, then reduce the heat and simmer for 10 minutes.
3 Pour the cordial through a sieve lined with clean muslin into another large bowl.
4 Bottle in sterilised bottles and freeze or chill (see tips below).


“If you are freezing the cordial, use plastic bottles and allow at least 8-10cm headroom in the bottle for expansion during freezing. It will keep in the fridge for 3-4 weeks if well filtered, and the bottles are sterilised properly.”

“To get the maximum juice from a lemon, roll firmly between your hands or over a clean firm work surface first.”
“Use the lemon zinger recipe as the base for other citrus fruits - lime needs more sugar, while oranges and tangerines need less.”

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